Parting Out A Prime Rib

[MrHoss]

Prime rib was on sale at work so I cut the ribs off last night and rubbed down the roast section with Dizzy Pig Cow Lick and a little Ghost Pepper Rub. I didn't get to use my Lime on St Patrick's Day so I had her out today:



The setup....Weber basket parts to keep heat off the bowl with Coshell then lump then Scotch barrel chunks:



The meat......I used the same seasoning blend on the ribs, only less. Took as much of the membrane off the back as I could:





Even though I have a Happy Cooker ash pan underneath the charcoal grate this starting happening partway through the cook....it is a little cold outside:



Right around 5 hours in and the rib portion be done:





Oh baby:





The roast probed 170f on the corner a short time after AFH and I had our rib so I pulled it and made a bed of onions, red peppers, a couple garlic cloves, Guinness and Worcestershire sauce:





I'll add shot of the finished PSB when done.

Edit:

Didn't think a gratuitous Kettle shot would be out of line with this crowd:



Shred:

[MacEggs]

Whoa, that looks good! ...... Where's the Crock-Pot ??

[MrHoss]

Where's the Crock-Pot ??

Oh you smart ass. I didn't figure the roast would fit.

And yes. It is finishing in the oven.

[MacEggs]

It is finishing in the oven.

Is that the cube-shaped white thing in the kitchen ... ??  I only know how to operate the stove-top ... 

[SixZeroFour]

Holy crap that looks awesome Hoss. You guys have sold me on the Pepper Stout Beef - it's on the menu this week for sure ... Peach looks amazing as always.

As for the goo at the vents, was the meat maybe a touch too close to the edge so it rolled down the inside of the bowl missing the pan completely?

Nice job!

[Travis]

Looks great brother. I absolute love your kettles. Tfs!

[MrHoss]

A heaping helping on a chibatta bun:



It really does taste better having sat in the fridge 24 hours.